Flannerys
500×500

Roasted Pumpkin Pasta with Maple drizzle

Serves: 1 person
Time: 20 minutes

Vegan
Recipe by @fooddesignstudio

 

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Autumn calls for warm oranges and earthy greens and there is nothing better than cinnamon roasted pumpkin tossed with crispy kale and bursting of goodness cherry tomatoes.

My secret dressing is below, this dressing is super versatile and can also be used on buddha bowls and salads! To prove how easy it is you can simply throw all of the ingredients into a jar with a lid, shake it up and drizzle immediately.

 

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Ingredients
  • 1/4 organic pumpkin, sliced into even wedges
  • 1 tablespoon Simply Organic Vietnamese cinnamon powder
  • 2 tablespoons olive oil
  • Handful organic cherry tomatoes, some left whole, others sliced in half
  • 1/2 bunch tuscan kale, washed and the top leafy end roughly chopped
  • 200g Girolomoni Organic Whole Meal Spelt Spaghetti
  • Handful Flannerys OWN almonds, roughly crushed
  • Dressing Ingredients
  • 1/4 cup Simply Organic maple syrup
  • 2 tablespoons olive oil
  • 1 garlic clove, peeled and crushed
  • Salt & pepper

(Add all ingredients to a jar, place the lid on and shake to combine well, set aside)

 

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Method
  1. Preheat oven 180 degrees fan bake.
  2. Place the pumpkin wedges in a large mixing bowl with cinnamon and olive oil. Use your hands to combine and coat the pumpkin with cinnamon and olive oil.
  3. Lay the pumpkin on a large oven tray or roasting dish and place in the oven for 15 minutes or until roasted to your liking.
  4. Boil a saucepan filled with water, once boiling add the spelt pasta, a glug of olive oil or a sprinkle of salt and boil as per packet instructions for 8 minutes.
  5. Heat a large frying pan on high heat and once at temperature, add the tomatoes and kale and fry off for 5 minutes or so until the tomatoes are blistered and juicy and the kale is crunchy and dark in colour.
  6. Remove the pumpkin from the oven and allow to cool for 5 minutes, drain the pasta and arrange on a plate or in a bowl, top with the cherry tomatoes, kale and crushed almonds.
  7. Sprinkle with salt and pepper to taste and drizzle with the glorious maple drizzle.

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